Quality evaluation of pineapple fruit during drying process

Pineapple (Anana comosus) slices were dried by hot-air convective drying technique at fixed temperature (45, 60 and 75 °C) and constant air velocity of 1.5 m/s. The effect of drying conditions (drying time and air temperature) on the pineapple quality was evaluated. The quality of dehydrated pineapp...

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Detalles Bibliográficos
Autores principales:	Ramallo, Laura Ana, Mascheroni, Rodolfo Horacio
Formato:	Articulo
Lenguaje:	Inglés
Publicado:	2012
Materias:	Química Ascorbic acid Texture Rehydration Color
Acceso en línea:	http://sedici.unlp.edu.ar/handle/10915/129246
Aporte de:	SEDICI (UNLP) de Universidad Nacional de La Plata

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